Recipe by Carmel Hall

Serves: 2 Prep time: 2 mins Cooking Time:

This recipe was kindly shared with us by Carmel Hall of the blog Cooking with Carmel. This dish is really quick to prepare and packed full of flavours so it's perfect if you're experiencing taste change during your treatment. It could make a great midweek meal when you are short on time and you can experiment with different toppings depending on what you feel like. Pomegranate seeds, pine nuts and coriander would all work well.

Ingredients

1 cauliflower floret

1/2 an avocado

1 clove garlic minced

1 teaspoon turmeric

1 teaspoon chilli flakes

1 teaspoon tahini

Method

Preheat oven to 200C.

Slice cauliflower in half, down the middle.

Then with each half, slice the florets off-these are your steaks, they should be about half an inch thick.

Cover the florets with some water and a good heap of salt, and bring to the boil.

Heat about a teaspoon of olive or coconut oil in a frying pan. While that’s heating up, rub the oil, turmeric and chilli flakes on both side of your steaks.

Pan fry the cauliflower steaks until brown on each side.

When the florets are soft, drain them and put them in a blender or food processor with the avocado and garlic and blend until smooth.

Serve the pan fried cauliflower steak over the puree. Top with a sprinkle of sea salt, small teaspoon of thinned out tahini.

Nutritional Benefits

This dish is quick to prepare and packed full of flavours ideal for anyone experiencing taste change during their treatment. The soft puree and pan fried cauliflower will be easy on those who have difficulty chewing. Plant foods and spices, like the cauliflower and tumeric can help keep your body well through treatment.